Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 8 vine ripened tomatoes, thickly sliced; 3 orange sweet potatoes, peeled and thinly sliced; 2 eggplants, thickly sliced; 3 red bell peppers, cut into 8 pieces; 5 zucchini, thickly sliced lengthways; 4 portabella mushrooms, sliced; sea salt; 375 g fresh lasagna sheets (you can use dried lasagne sheets that have been cooked in boiling water until soft); 1 kg fresh ricotta cheese; 14 cup chopped basil leaves; 14 cup chopped flat leaf parsley; 2 eggs; 34 cup cream; sea salt and black pepper; 1 cup grated mozzarella cheese

15 ingredients

10 steps

Ingredients

8 vine ripened tomatoes, thickly sliced
3 orange sweet potatoes, peeled and thinly sliced
2 eggplants, thickly sliced
3 red bell peppers, cut into 8 pieces
5 zucchini, thickly sliced lengthways
4 portabella mushrooms, sliced
sea salt
375 g fresh lasagna sheets (you can use dried lasagne sheets that have been cooked in boiling water until soft)
1 kg fresh ricotta cheese
14 cup chopped basil leaves
14 cup chopped flat leaf parsley
2 eggs
34 cup cream
sea salt and black pepper
1 cup grated mozzarella cheese

Directions

1

Preheat the oven to 350F
2

Place the tomatoes, sweet potatoes, eggplants, red peppers, zucchini and mushrooms on baking trays lined with non-stick baking paper.
3

Sprinkle with salt and bake for 40 minutes or until tender and golden.
4

To make the ricotta filling, combine the ricotta, basil, parsley, eggs, cream, salt and peper.
5

Grease a 9x13 or similar ovenproof baking dish.
6

Line with some of the lasagne sheets.
7

Place half of the vegetables on top, then another lasagne sheet.
8

Spoon over half of the ricotta mixture, then place another layer of lasagne sheets on top.
9

Continue layering, finishing with the ricotta mixture.
10

Sprinkle with the mozzarella and bake for 45 minutes or until the vegetables are soft.